Chef Michael White of Altamarea Just Opened a New Restaurant in New York

Staff Writer
Altamera Group just opened Vaucluse, a 12,000-square-foot brasserie on the Upper East Side

Photo c/o Vaucluse

This new brasserie will evoke a classic French atmosphere, with some New York vibes thrown in.

Chef Michael White, the owner of Altamarea Group, which operates such iconic restaurants as Marea, the Michelin-star rated Ai Fiori, Osteria Morini, and Due Mari, just opened up a brand-new restaurant on the Upper East Side.

Although chef White is known for his unique interpretations of Italian cuisine, Vaucluse will be a French brasserie that “embraces a variation of traditional and modern French cuisine with an underlying Provençal joie de vivre,” according to the press release.

"This is a personal passion project that we have contemplated for years and wanted to create in the city we love," chef Michael White said.

The contemporary restaurant is supposed to be reminiscent of a provincial French farmhouse, with banquettes and simple décor. The menu, crafted by Michael White and chef Jared Gadbaw, is a balance of classic dishes and innovative new fare for a New York audience, including canard à l’orange (roasted Rohan duck for two), filet de veau façon Rossini (filet of veal with seared foie gras and caramelized onion tartine in a black truffle jus), pâté en croûte, and escargots à la Bourguignonne.

You can visit Vaucluse at 100 East 63rd Street.

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